Name: Korean Fried Chicken (Double-Fried, Two Glazes)
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 3 lb boneless, skinless chicken thighs, in the jalapeno-pickle brine from the chicken bites; 1 cup rice flour; ½ cup potato starch; ½ cup cornstarch; 1 tsp baking powder; ½ tsp baking soda; 1⅛ cup ice-cold water, club soda or gluten-free beer, enough for pancake-batter consistency (check the label for GF); ¼ cup gochujang, certified gluten-free - many brands contain wheat or barley (check the label for GF); ¼ cup honey or brown sugar, for the gochujang glaze; 2 tbsp gluten-free soy sauce or tamari, for the gochujang glaze (check the label for GF); 2 tbsp rice vinegar, for the gochujang glaze; 2 cloves garlic, minced, for the gochujang glaze; 1 tsp toasted sesame oil, for the gochujang glaze; the soy garlic honey sauce from the chicken bites, for the other half; canola, peanut or corn oil, for frying

Korean Fried Chicken (Double-Fried, Two Glazes)

by Matt KennardPublished September 18, 2026

The bites in wet batter: fried twice, split between a soy garlic honey glaze and a gochujang one.

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Yield

6 servings

Prep

20 min

Cook

10-12 min per batch

Total

1 h 20 min

Inspired by Coqodaq's gluten-free fried chicken. The wet-batter, double-fried version of the jalapeno-pickle bites: same chicken, same brine, a cold rice batter in place of the dry dredge.

Method

Marinate 30-35 min · brined

Brine the chicken exactly as for the jalapeno-pickle bites: pickle juice, jalapeno juice and an egg, 30-35 minutes.
Prep pancake-batter consistency, very cold

Whisk the rice flour, potato starch, cornstarch, baking powder and baking soda, then whisk in the cold liquid. Mix it in a large bowl with a few ice cubes in it - cold batter hitting hot oil is what gives the lightest crust.
Fry 6-8 min · pale and just cooked through

First fry at 325F: lift the chicken from the brine, dip it in the batter, let the excess drip off, and fry until pale.
Rest 10 min · steam gone

Rest on a wire rack so the steam escapes.
Fry 2-3 min · deep golden, hard-shelled, at least 175F

Second fry at 375F until deep golden and hard-shelled. Check that the thickest piece reads at least 175F.
Simmer glossy

Glaze A is the soy garlic honey sauce from the chicken bites, with dry sherry or gluten-free mirin in place of Shaoxing. For glaze B, simmer the gochujang, honey, soy sauce, rice vinegar, garlic and sesame oil until glossy.
Serve tossed and served at once

Split the batch between the two glazes, bucket-style, tossing each for about five seconds until coated. Glaze just before eating: the sauce softens the crust within minutes.

Goes with

Uses: Jalapeno-Pickle Fried Chicken Bites with Soy Garlic Honey Sauce

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Korean Fried Chicken (Double-Fried, Two Glazes)

Ingredients

Method

Goes with

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